Sweet Potato Vichyssoise

Sweet Potato Vichyssoise

Ingredients

2 tablespoons
butter

6 cups
diced peeled
sweet potatoes

2
garlic cloves
minced

1
onion
chopped

1 tablespoon
minced
gingerroot

4 cups
vegetable stock

2 cups
milk

1/3 cup
plain
Yogurt

Method

In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes. Pour in stock; bring to simmer. Cover and cook over medium heat for 20 minutes or until vegetables are very tender.

Transfer soup, in batches, to blender or food processor; pur?until smooth. Transfer to large bowl. Whisk in milk. Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours).